Neetha Bhoopalam sharing a festive recipe -Ganesh Chaturthi special

We have featured this interesting mum earlier too. Among her busy schedules at home with rituals and celebrations, Neetha BN shared with Mums and stories an authentic Karnataka recipe for the occasion of Ganesh chathurti.

Neetha Bhoopalam is a restaurant and brand consultant, a culinary trainer among the various pursuits she taken in life.

2.Watch the vessel carefully as the water might spill, Reduce the flame and cook for next 15 minutes. Spoon out little dal and check whether the outer rim of the dal is cooked, if it is then switch off the gas and let the dal sit in hot water.

3 Strain the water and add chopped/pounded jaggery to it. Mix it over low flame till jaggery melts. Let it cool again.

4.Grind cooked Dal in a mixer grinder with very little water (only if required) to make a smooth yet thick paste of dal and jaggery.

Take small portion of the dough and roll it to make a circle of 8 cm diameter.

Place the stuffing/hoorna in the middle and fold over. You now have a half moon shaped karjikayi with you. Seal the edges by pressing the dough with your finger tip. You can fold the edges and press with back of the fork to give it a nice edge or just leave it plain.

Random Quote

“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.”